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Gluten Free Naan Bread

Makes 4 naan breads

Naan is a yeasted flatbread often served with spicy, savoury dishes such as Gram Flour Vegetable Curry.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Lightly dust a chopping board with flour.
  2. Measure the yoghurt and water into a jug and stir to combine.
  3. Put the flour, quick yeast, sugar and xanthan gum into a mixing bowl and blend them together.
  4. Add the prepared yoghurt liquid and stir until lumpy.
  5. Sprinkle the salt over the top and mix until smooth.
  6. Divide the dough into 4 pieces.
  7. Brush some oil onto your hands and shape each piece of dough into a 20 x 10cm/8 x 4” oval or tear-drop naan shape.
  8. Lay the naan on the prepared board.
  9. Brush some oil over a piece of kitchen foil and cover the naan dough, oil side down.
  10. Leave in a warm place to rise for 90 minutes.

Baking Naan

  1. Pre-heat the oven 20 minutes before you are going to bake.
  2. Melt the butter.
  3. Put the baking tray into the oven to heat up for 5 minutes.
  4. Check the oven temperature has been reached.
  5. Working quickly and carefully, open the oven door and using a fish slice, transfer two naan doughs, to the hot baking tray.
  6. Bake for 4-6 minutes.
  7. Open the oven door, quickly turn the naan over using the fish slice and bake for a further 4-5 minutes.
  8. Remove the naans from the oven.
  9. Brush melted butter all over the naans.
  10. Check the oven temperature has returned to maximum heat before cooking the remaining two naans.
  11. Allow to cool completely.
  12. Re-heat to serve or wrap in kitchen foil and freeze for another day.

To Serve Naan Bread

  1. Pre-heat the oven.
  2. Lay the naan on a large baking tray.
  3. Bake for 5-7 minutes and serve warm.
  4. If baking from frozen, wrap in kitchen foil until ready to eat.

Equipment

chopping board, large baking tray, kitchen foil, jug and mixing bowl

Temperature

For cooking; 220˚C, Fan 200˚C, 425˚F, Gas 7

To serve; 180°C, Fan 160°C, 350°F, Gas 4

Cooking time

16 minutes for cooking and 5-7 minutes for re-heating
We really liked these, children gobbled them up! I used a bit more water and flour, by accident but they turned out great. 4 stars because they don't really puff up.
By Joscelin Platt
31 Mar 2020

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Ingredients

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